|Nutritional Guidelines (per serving)|
|Servings: 12 Muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe is based on a recipe for blueberry muffins in Baking With Julia by Dorie Greenspan, which specifically warns not to use strawberries because they're too juicy. Luckily, I know a solution to that problem: roasting. Roasting the strawberries dehydrates them just enough to concentrate their sweetness and make them hold their shape in these tender muffins.
Note: As with all quick breads, the number one rule is to avoid over mixing the batter unless you want hockey pucks instead of fluffy muffins.
- 2 cups strawberries
- 3/4 cup ricotta
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 10 tablespoons butter (melted and cooled, divided)
- 2/3 cup sugar
- 1 teaspoon zest (lemon or lime)
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt (fine sea)
- 1/4 teaspoon baking soda
Preheat an oven to 350F. Gently wash, hull, and cut the strawberries into quarters. Place the berries on a wire cooling rack over a sheet pan or on a parchment paper-lined baking sheet. Bake until the strawberries are partially dried, about 45 minutes. Set aside and let the berries cool completely.
Increase the oven temperature to 400F. Brush a 12-mold muffin pan with 2 tablespoons of the melted butter. Set the prepared pan aside.
In a bowl, whisk together the ricotta, eggs, and vanilla. Stir in the remaining melted and now-cooled butter.
In a large bowl, use your fingertips to rub together the sugar and lemon or lime zest until the sugar is moist. The zest and sugar should be very well combined. Mix in the flour, baking powder, salt, and baking soda.
Use a spatula to gently but quickly fold the ricotta mixture into the dry ingredients. Don’t overwork it. The batter will be thick and heavy. It will take some focused effort, but now is the time to stir in the roasted strawberries.
Spoon batter evenly into the prepared muffin pan. Bake until the tops of muffins are golden and springy to the touch, 20 to 25 minutes.
Let muffins cool about 10 minutes before removing from the pan and setting aside to cool on a cooling rack. Serve the muffins still a bit warm or at room temperature.
I like to serve these with spreadable room temperature butter and some strawberry jam. Yes, that's a lot of strawberries and some people may say it gilds the lily, but it really does taste amazing for those who dare to go big.
As with all muffins, these are by far at their best on the day they're made. Can't eat them all in one day? Not to worry! They freeze beautifully for up to a few months.